Methi palak recipe
palak (spinach) recipe | recipe with methi
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We all know about how these green leaves can help us to boost our health and vigour.
Methi Palak is a wonderful and highly recommended healthy recipe for us. Not only it can boost our health and vigor but it can give you an amazing taste also.
This yummy palak recipe is made by using spinach puree seasoning with cumin seeds and garlic and mixed with fried Methi leaves with spices.
Jeera is a widely used spice in Indian cuisine, almost in every dishes it is used to give flavour. You can read a popular recipe using jeera as a tempering is
This Methi Palak recipe
✓ is vegan and healthy
✓ mildly spiced so that the flavours of spinach and fenugreek shines more
✓ it is a gluten free recipe that you can make at home
✓ a perfect recipe for green vegetables
Do you want to know about Vegan in Hindi then here is a article for you Vegan meaning in hindi.
Before we jumped into the recipe let's first read about some health benefits of methi leaves.
Methi a green vegetables, can be so effective for our health and are rich in Folic acid, Vitamin C and Vitamin A. This leaves are storehouse of minerals such as calcium, iron and potassium.
Methi is good for health and its health benefits includes
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- Helps in Cholesterol level
- Helps in type 2 diabetes by controlling glucose metabolism.
- Helps in Bowel movement.
- Control Heart health and blood lipids
- Reduce skin blemishes
- Helps for long and lustrous hair
Steps to make palak methi
Making palak puree
Clean the palak and roughly chopped them. Heat water and blanched the Spinach leaves in hot water for one minute. Drain the water and let them to cool down completely. Make a fine puree with the using a mixer or blender. Keep aside to use later.
Frying methi leaves
Wash Methi leaves for two to three times to clean from all dirt. Then pluck the leaves and roughly chopped them.
Wash Methi leaves for two to three times to clean from all dirt. Then pluck the leaves and roughly chopped them.
Heat oil in a pan and fry the methi leaves till crisp. Remove on a absorbent paper to absorb any excess oil.
Making methi palak
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Now heat oil in a non stick pan on medium flame heat and fry cumin seeds till cracks. Then add chopped garlic, ginger garlic paste and cook till the raw smell of ginger garlic paste goes off.
Add green chili paste and stir, pour palak paste and cook for a minute. Then add the fried methi leaves into the palak paste and mix everything well. Add cumin powder and salt. Further cook for 2 minutes.
When the mixture become semi thick, taste the seasoning and if required add salt and chilli. Switch off the flame and remove in a serving bowl. You can top a tadka of fried cumin seeds over it and sprinkle coriander leaves. Serve hot with roti or naan.
Add green chili paste and stir, pour palak paste and cook for a minute. Then add the fried methi leaves into the palak paste and mix everything well. Add cumin powder and salt. Further cook for 2 minutes.
When the mixture become semi thick, taste the seasoning and if required add salt and chilli. Switch off the flame and remove in a serving bowl. You can top a tadka of fried cumin seeds over it and sprinkle coriander leaves. Serve hot with roti or naan.
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Methi Palak Recipe
A healthy and flavorful North Indian dish where crisp fried methi leaves are mixed with creamy palak puree and seasoned with cumin and garlic.
Prep time: 8 min | Cook time: 6 min | Servings: 2
Author: Mobasir Hassan
Ingredients
- 1 cup fenugreek leaves (Methi patta)
- 2 cups spinach leaves (Palak patta)
- 1 tsp cumin (jeera) seeds
- 1/2 tsp cumin powder
- 1/2 tbsp chopped garlic
- 1/2 tbsp ginger garlic paste
- 1 tsp green chili paste
- Some chopped coriander leaves
- Salt as per taste
- 2 tbsp cooking oil
Instructions
- Preparation: Clean spinach, blanch for 1 minute, drain and cool in ice water. Blend into a fine paste. Wash and chop methi leaves, then deep fry till crisp. Remove on tissue paper.
- Cooking: Heat oil, crackle cumin seeds, then add garlic and ginger garlic paste. Fry till aroma releases.
- Add green chili paste and spinach puree. Stir and cook for 1 minute.
- Mix in fried methi leaves, cumin powder, and salt. Cook for 2–3 minutes till slightly thickened.
- Garnish with fried cumin seeds and chopped coriander. Serve hot.
Nutritional Value (per bowl ~303 g)
- Calories: 324.21
- Fats: 21.29 g
- Protein: 6.70 g
- Carbohydrates: 27.32 g
Serving Tips
- Best enjoyed with chapati, phulka, or tandoori roti.
- Pairs beautifully with naan and jeera rice.
- Serve as a side with dal tadka and basmati rice.
Recipe Notes
- Always cool blanched spinach in ice water to retain its bright green color.
- Wash methi leaves thoroughly (3–4 times) to remove dirt.
- You can sauté methi instead of frying for a lighter version.
FAQs
1. Can I skip frying methi leaves?
Yes, sautéing methi in little oil is a healthier alternative that keeps bitterness away.
2. Why is my palak puree losing color?
Spinach must be cooled quickly in ice water after blanching to prevent discoloration.
3. Can I add cream for richness?
Yes, a spoonful of fresh cream at the end will give restaurant-style creamy texture.
Popular recipes you can make at home
Methi Palak Recipe
A healthy and flavorful North Indian dish where crisp fried methi leaves are mixed with creamy palak puree and seasoned with cumin and garlic.
Prep time: 8 min | Cook time: 6 min | Servings: 2
Author: Mobasir Hassan
Ingredients
- 1 cup fenugreek leaves (Methi patta)
- 2 cups spinach leaves (Palak patta)
- 1 tsp cumin (jeera) seeds
- 1/2 tsp cumin powder
- 1/2 tbsp chopped garlic
- 1/2 tbsp ginger garlic paste
- 1 tsp green chili paste
- Some chopped coriander leaves
- Salt as per taste
- 2 tbsp cooking oil
Instructions
- Preparation: Clean spinach, blanch for 1 minute, drain and cool in ice water. Blend into a fine paste. Wash and chop methi leaves, then deep fry till crisp. Remove on tissue paper.
- Cooking: Heat oil, crackle cumin seeds, then add garlic and ginger garlic paste. Fry till aroma releases.
- Add green chili paste and spinach puree. Stir and cook for 1 minute.
- Mix in fried methi leaves, cumin powder, and salt. Cook for 2–3 minutes till slightly thickened.
- Garnish with fried cumin seeds and chopped coriander. Serve hot.
Nutritional Value (per bowl ~303 g)
- Calories: 324.21
- Fats: 21.29 g
- Protein: 6.70 g
- Carbohydrates: 27.32 g
Serving Tips
- Best enjoyed with chapati, phulka, or tandoori roti.
- Pairs beautifully with naan and jeera rice.
- Serve as a side with dal tadka and basmati rice.
Recipe Notes
- Always cool blanched spinach in ice water to retain its bright green color.
- Wash methi leaves thoroughly (3–4 times) to remove dirt.
- You can sauté methi instead of frying for a lighter version.
FAQs
1. Can I skip frying methi leaves?
Yes, sautéing methi in little oil is a healthier alternative that keeps bitterness away.
2. Why is my palak puree losing color?
Spinach must be cooled quickly in ice water after blanching to prevent discoloration.
3. Can I add cream for richness?
Yes, a spoonful of fresh cream at the end will give restaurant-style creamy texture.
Benefits of Spinach
• Helps in Weight Loss
• Anti Cancer
• Promotes Eye Health
• Maintains Healthy Bones
• Lower Hypertension
• Helps in Brain and Nervous functions
• Lower Blood pressure
These are the few benefits of Spinach, the list is long..
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| Spinach leaves |
• Helps in Weight Loss
• Anti Cancer
• Promotes Eye Health
• Maintains Healthy Bones
• Lower Hypertension
• Helps in Brain and Nervous functions
• Lower Blood pressure
These are the few benefits of Spinach, the list is long..
